Cakes

---

This is a quick, easy and delicious cake made from a cake mix, instant chocolate pudding and coffee.  It is very moist and tender and sure to please all chocolate lovers.

Ingredients:

1 box Devil's Food Cake mix or any chocolate mix

1 small box instant chocolate pudding

4 eggs

8 oz sour cream (1 cup)

1 1/2 c coffee (or add 2 T instant coffee to water)

1/2 c oil

1 c chocolate chips

Directions:

Mix everything together.  Pour into a greased and floured bundt pan.  Bake in preheated 350 degree oven for one hour.  Cool some and loosen edges with a plastic knife and turn over.  Serve bottom side up.

This is not your usual dark and dense fruitcake with candied colored fruit.  This is made with a butter cake recipe that has dates, fig jam, candied pineapple, orange peel, raisins and nuts.  There are  also grated orange, lemon, apple and crushed pineapple.  So this cake is light , moist and light colored.  Those who don't care for the traditional fruit cake will like this one.

Ingredients:

1 c butter, softened

3/4 c sugar

5 eggs

1 t vanilla

1/2 c milk

2 c flour

1/2 t salt

1/2 t baking powder

1/2 t cinnamon

1/4 t nutmeg

1/8 t cloves

1/8 t allspice

1/2 c dates, cut up

1/2 c raisins

1/2 c fig jam

1 c walnuts

1/2 c candied orange peel, cut up

1/2 c candied pineapple, cut up

1/2 grated whole orange

1/2 grated small apple

1/2 grated whole lemon

1 small can crushed pineapple

1 c nuts, chopped

Directions:

On high speed, cream butter and gradually add sugar.  Beat in eggs, one at a time, then add vanilla.  Mix dry ingredients together and add alternately with milk.  Stir in fruit and nuts by hand as it's too thick for the mixer.  Pour into 6-8 mini loaf pans no more than 3/4th full.  Put on cookie sheet to keep pans from tipping over.  Bake in preheated 325 degree oven for about 1 1/4 hours.

Tip:

For a decorative effect, lay nuts and fruits in a pattern on top of unbaked cake before it goes in the oven.

This is a moist cake that used to be popular as wedding favors when I grew up.  Now no stores or bakeries in Hawaii carry this delicious cake.  It is flavorful and easy to make.

Ingredients:

1/2 c butter, softened

1 c sugar

1 egg plus 2 yolks

1 1/2 c prunes, cut up (if firm, cook in some water for 10 minutes)

1 3/4c flour

3/4 c buttermilk (substitute 3/4 c milk plus 2 t vinegar)

1 t baking soda

1/8 t ground cloves

1/8 t allspice

1/4 t nutmeg

1/2 t salt

Directions:

Beat butter on high speed until light and fluffy.  Gradually beat in sugar, then egg and yolks.  Mix dry ingredients together and add alternately with buttermilk until smooth.  Scoop into 3-4 mini loaf pans.  Do not fill more that 3/4 th full or cake will overflow.  Bake in preheated 350 degree oven for 45-60 minutes.

This is the traditional pound cake  that has only 5 ingredients and 4 of the ingredients weigh one pound each.  It takes little  effort to make and you'd be surprised how fast and easy it is to put together.  The aroma of fresh baked pound cake awakens your taste buds and you'll want to eat it while it is hot.  You can garnish it with whipped cream and berries and pairs well with your favorite beverage:  hot tea, coffee, milk, etc.

Ingredients:

1  lb butter, softened

1 lb sugar (2 c)

1 lb eggs (9), separated

1 lb flour (3 1/4 c)

1 T vanilla

Directions:

Beat butter till light and fluffy.  Add vanilla, then sugar gradually.  Add yolks one at a time and beat well.  Add flour a little at a time and mix well.  Beat egg whites till stiff peaks form.  Fold whites into batter 

till everything is well combined.  Spray bundt pan well with cooking spray.  Pour batter into pan and spread evenly.  Bake in preheated 350 degree oven for 1 hour.  Cool on a cake rack for about 15 minutes before inverting.

Lilikoi, otherwise known as passion fruit is delicious when incorporated into this shortbread cheesecake.  One bite and you'll instantly fall in love with this recipe.  Easy to make and everyone will love this luscious dessert.  Know you,  too can make this and amaze your friends and families.

Ingredients For Crust:

1 c butter, softened

1/2 c sugar

2 c flour

1/2 t salt

2 t vanilla

Directions For Crust:

Beat butter till light and fluffy.  Add vanilla , salt and sugar and mix well.  Then add flour gradually till well mixed.  Press evenly into parchment lined 9x13"pan.  Bake 15-20 minutes at 425 degrees until the edges are golden brown.  Refrigerate till cool.

Ingredients For Filling:

2  8 oz pkgs cream cheese, softened

1/2 c sugar

1 1/2 t vanilla

8 oz cool whip

Directions For Filling:

Beat cream cheese till fluffy.  Add sugar and vanilla, mixing well.  Fold in cool whip.  Refrigerate  till ready to assemble.

Ingredients For Topping:

1 c lilikoi pure juice

3 c water

1/2 c sugar

1/4 c  cornstarch

1/2 c water

Directions For Topping:

Bring lilikoi juice and sugar to a boil, stirring to dissolve sugar.  Mix cornstarch and water and slowly add to mixture.  Stir until mixture thickens.  Cool.  

Assembly:

Spread cooled filling into crust.  Spread topping over.

Texas Sheet Cake is a rich, moist chocolate cake that's baked in a large, shallow sheet pan and topped with a warm, fudgy chocolate icing—often poured over the cake while it's still hot. It’s a classic Southern dessert known for feeding a crowd and for how quick and easy it is to prepare. 

Ingredients:

2 c flour

1 c sugar

1 t baking soda

1/2 t salt

1 c water

1 c butter

1/4 cocoa powder

1 t vanilla

1/2 c sour cream

2 eggs

Frosting:

1/2 c butter

1/2 c milk

1/4 c cocoa powder

Directions:

In a large bowl, whisk flour, sugar, baking soda and salt.  In a small pot, add water, butter and cocoa.  Bring to a boil.  In a small bowl, whisk vanilla, sour cream and eggs.   Add to flour mixture and blend well.  Add chocolate mixture and stir till smooth.  Pour evenly into greased 1/2 sheet pan.  Bake in 350 degree preheated oven for 30 minutes.

For frosting, add butter, milk and cocoa and bring to a boil.  Stir till smooth.  Slowly add powder sugar and whisk till smooth.  Pour over hot cake and spread evenly.

Chocolate cake is a classic dessert loved by many! There are numerous variations and recipes for chocolate cake, ranging from simple to decadent.  

Ingredients:

1 box chocolate cake mix

1 small box instant chocolate pudding

4 eggs

8 oz sour cream

1 1/2 c coffee

1/2 c oil

1 chocolate chips

Directions:

Mix everything together. Pour into greased Bundt pan. Bake 350 degrees for 1 hour. Let sit for 10 minutes before loosening edges with plastic knife before turning over onto rack.

This is the most tasty and moist cake you will ever eat.  Believe it or not, the addition of boiling water at the end makes a thin batter that produces a fine crumb cake.  Young and old will enjoy the delicate taste of molasses, ginger and cinnamon.  You'll want to make this over and over.

Ingredients:

2 c flour

2 t baking soda

2 t ginger

2 t cinnamon

1/2 t cloves

1/2 t salt

1 c butter, softened

1 c sugar

1/2 c molasses

2 eggs

1 c boiling water

Directions:

Mix dry ingredients together and set aside.  Cream butter, beat in sugar and molasses till well blended.  Beat in eggs.  Slowly add dry ingredients and mix well.  Pour in boiling water and mix till smooth.  Batter will be very thin.  Line mini 6 mini loaf pans with commercial wax paper and pour mixture about half full. 

Place pans on half sheet pan to avoid tipping.  Bake in 375 degree oven for 45 minutes.  Remove from oven, lift out cakes by the edges of the paper and cool on a cake rack.  Trim off excess paper.  Each cake will fit into a sandwich bag to store or give away.  Carefully remove paper before slicing cake.

This cake is so tender, you'd think it was made with a cake mix.  Few steps are involved and one bite puts you in the tropics.

Ingredients For The Topping:

1/4 c butter

1/2 c brown sugar

1  20 oz can pineapple slices 

Maraschino cherries

Directions For The Topping:

Melt butter in a 9x13" pan.  Sprinkle brown sugar over.  Arrange pine slices evenly and put cherries in center of each slice.

Ingredients For The Cake:

1 1/2 c cake flour

1 t baking powder

1/4 t baking soda

1/2 t salt

6 T butter, softened

3/4 c sugar

2 egg whites

1/3 sour cream

1 t vanilla

1/4 c  pineapple juice from can

2 T milk

Directions For The Cake:

Beat butter till light and fluffy.  Gradually add in sugar.  Beat in egg whites, then sour cream and vanilla.  Combine dry ingredients and pour into butter mixture.  Add  juice and milk, stir till just mixed.  Pour batter over fruit.  Bake 45 minutes in a preheated 350 degree oven.  Cool on rack 20 minutes.  Loosen edges with a knife.  Turn over onto serving platter.

 Usually carrot cakes do not have any filling but this recipe has fresh pineapple in the center and cream cheese frosting covering  the cake.  It is very rich and one generous piece will satisfy most sweet tooth cravings.  It is very easy to make and many people have asked for the recipe.  You'll want to make it for special occasions and many compliments will be received. 

 Ingredients (BATTER): 

2 c flour

2 t baking soda 

2 t cinnamon 

1/4 t salt 

1 1/2 c oil 

1 2/3 c sugar

3 eggs 

4 c grated carrots (1 lb) 

1 c raisins 

Filling:

4 c diced fresh pineapple 

1 c sugar

2 t vanilla

1/2 c pineapple juice or water

2 T cornstarch 

Icing:

2- 8 oz blocks cream cheese, softened 

1/2 c butter, softened 

1 c powdered sugar 

2 t vanilla 

Directions for Cake:

 Put dry ingredients in a large bowl and mix.  Make a well in the center and add the rest of the ingredients.  Using a hand mixer, blend well until smooth.  Put commercial wax or parchment paper in bottoms of 2- 9"x13" cake pans. Apply non stick spray.  Pour better evenly between 2 pans.  Bake in 350 degree oven for 20-25 minutes.   Remove from oven, flip cakes onto rack and loosen edges with butter knife.  Cool about 20-30 minutes.     Directions for Filling: Put pineapple and sugar in a small pot.  Bring to a boil on medium high heat.  Mix pineapple juice and cornstarch till dissolved.  Pour into pot and lower heat to medium.  Cook and stir constantly about 10 minutes till thickened.  Cool. 

Directions for Icing: 

In a medium bowl, add cream cheese and butter and beat with hand mixer till light and fluffy.  Gradually add powdered sugar then vanilla. Assembly: Flip one cake upside down onto platter. Spread as much pineapple filling as you like on the cake (Save extra for ice cream, etc.).  Carefully flip and slide 2nd cake right side up over the filling.  Spread icing over the top and sides of the cake.  Alternative cake pans: 4 mini loaf pans-45 minutes bake time 2- 8" or 9" pans-30 minutes cupcake pans-20-30 minutes 

 There is no coffee in this cake but is called coffee cake because it is the perfect compliment to a cup of coffee.  It is usually a breakfast item but can be eaten any time of the day.  It consists of three layers:  the cake,  streusel topping with nuts and an icing or glaze to top it off.  It is very moist and delicious.

Ingredients For Cake:

1/2 c butter, softened

1/2 c brown sugar, packed

1 T cinnamon

2 eggs

1 t vanilla

1 c plain yogurt

2 c Bisquick

Ingredients For Topping:

1 c Bisquick

1/4 c brown sugar, packed

1/2 c butter, softened

1 t cinnamon

1 c walnuts, chopped

Ingredients For Icing:

1 c powdered sugar, sifted if lumpy

2 T butter, melted

1-2 T milk or water

1/2 t vanilla

Directions For Cake:

Cream butter, add sugar and cinnamon.  Mix in eggs, vanilla, yogurt then Bisquick.  Pour into greased 9x13" pan and spread evenly.   Sprinkle topping evenly over.  Bake in preheated 375 degree oven for 45 minutes.

Directions For Topping:

To a medium bowl, add Bisquick, brown sugar, cinnamon, butter and walnuts.  Use fork to mix until mixture is crumbly.

Directions For Icing:

Add sugar to small bowl.  Mix in butter and slowly mix till sauce forms.  Add milk as needed to form semi-thick glaze.  You can either spread icing over baked cake or put in a small ziploc bag, cut a tiny hole in one corner and squeeze out in desired pattern.

This is a fast and easy cheese cake to make.  The filling and topping are much lighter than the traditional cheese cake.  This is something you can make in the morning and serve it for dinner.

Ingredients For The Crust:

2 c Bisquick

1/2 c sugar

3/4 c butter softened

Directions For The Crust:

Using fork, mix everything together until crumbly.  Don't overmix.  Pat down evenly in a 9"x13" pan.  Bake at 350 degrees for 30 minutes.  Cool.

Ingredients For The Cream Cheese Filling:

2 c powdered sugar, sifted if lumpy

1/2 c butter, softened

8 oz cream cheese, softened

4 T crushed pineapple, drained

Directions For The Cream Cheese Filling:

Beat cream cheese and butter till smooth.  Gradually add sugar.  Add crushed pineapple and mix well.

Spread over cooled crust.

Ingredients For The Topping:

8 oz Cool Whip

20 oz can crushed pineapple, drained (reserve 4 T for the filling)

Directions For The Topping:

Put Cool Whip in a bowl.  Fold in pineapple.  Spread over filling.